Egg 'N' Muffin Sandwiches

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

4 large eggs, beaten
4 English muffin, split, toasted
4 slices American cheese (3-ounce)
4 slices crisp-cooked bacon

Cooking Directions:

1. Coat large nonstick skillet with cooking spray; heat over medium heat until hot.
2. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
   
3. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
4. Spoon eggs onto muffin bottoms, dividing evenly. Top each with cheese and bacon slices. Cover with muffin tops.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 318; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 237mg; Total Carbs: 28g; Fiber: 2g; Protein: 18g; Sodium: 795mg.

Recipe and photograph courtesy of the American Egg Board.